Seasonal Recipe

Apple & Marmalade Bakewell Tartlet served with Coxes Apple Jelly

The clocks have changed, it’s cold and damp outside - the perfect time for some traditional home baking. 

Ingredients for 6

6 short crust pastry tartlet cases (I am sure you're an excellent baker and already know how to make a baked blind pastry case)

Filling

  • 400g coarse cut marmalade
  • 400g chunky apple pieces
  • 225g butter
  • 225g sugar
  • 2 eggs
  • 110g plain flour
  • 1 tsp baking powder
  • 225g ground almonds
  • 2 tbsp milk
  • 3 tbsp flaked almonds

Method

Layer your perfect pastry cases with marmalade and then the apple. Mix the butter and sugar together. Add eggs, flour, baking powder and ground almonds. Stir in the milk. Spoon mixture into tartlets on top of the apple and marmalade, then finish with flaked almonds. Bake in a moderate oven (200°C) for 10 minutes. Serve warm with a mini apple jelly and whipped cream. 

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